Combine syrup, sugar, limejuice and vinegar and brush over the lamb. Stud the lamb evenly with the cloves. Place lamb back in oven; finish cooking while basting with maple glaze. Cook for about 1 hour or until desired degree of doneness (removing from oven at 130-140 degrees is suggested). Remove roast from oven; let rest for 15 minutes.

In a saucepan, combine remaining glaze, cloves from the lamb and juices from the pan; bring to a boil. Simmer for 5 to 7 minutes; strain well. Slice lamb and serve with the sauce. Serves 8. – Adapted from Chef Brad Barnes, CMC